Best 8 Salmon And Spinach In Parchment Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our delectable Salmon and Spinach in Parchment recipe, a symphony of flavors that will tantalize your taste buds. This dish is not only visually appealing but also packed with nutrients, making it a perfect choice for health-conscious individuals. The succulent salmon, enveloped in a delicate parchment paper, is cooked to perfection, resulting in a moist and flaky texture. The spinach, with its vibrant green hue, adds a touch of earthiness and complements the richness of the salmon. This recipe is a culinary masterpiece that seamlessly combines simplicity and elegance, making it an ideal dish for both casual and formal gatherings. It's gluten-free and can be tailored to various dietary preferences, ensuring everyone can savor this culinary delight.

In addition to the main recipe, we also offer a collection of variations to cater to diverse tastes and preferences. Elevate your culinary experience with the Lemon-Herb Salmon, a zesty and aromatic variation that adds a burst of citrusy flavor to the dish. For those who prefer a touch of smokiness, the Smoked Salmon and Spinach is an excellent choice, infusing the dish with a rich and distinctive flavor. And if you're looking for a vegetarian option, the Spinach and Feta-Stuffed Mushrooms are a delightful alternative, offering a savory and satisfying meal. With our comprehensive guide, you'll have all the tools and inspiration to create a delectable and memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON, SPINACH, AND POTATOES BAKED IN PARCHMENT



Salmon, Spinach, and Potatoes Baked in Parchment image

This main course stacks up nicely, with layered salmon (packed with heart-healthy omega-3 fatty acids), potato, shallot, spinach, and lemon. A crown of salty caper butter melts as everything steams, adding depth to the already-rich fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 10

1 tablespoon unsalted butter, softened
1 tablespoon salt-packed capers, rinsed well and coarsely chopped
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 clove garlic, finely chopped
1 large russet potato (about 1 pound), cut into 1/8-inch-thick slices
Coarse salt and freshly ground pepper
2 shallots, thinly sliced
3 ounces (about 1 cup) baby spinach
2 salmon fillets (6 ounces and 1 1/2 inches thick each), skinned
1 lemon, thinly sliced

Steps:

  • Preheat oven to 400 degrees. Place a rimmed baking sheet in oven to heat. Cut parchment to size.
  • Stir together butter, capers, parsley, and garlic in a small bowl; set aside.
  • Divide potato slices between parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
  • Top each bed of potatoes with one quarter of the shallots followed by half the spinach. Place salmon fillets on top of spinach. Divide remaining shallots evenly between packets. Top each salmon fillet with 2 lemon slices (reserve remaining slices for garnish). Dot with caper butter; season with salt and pepper.
  • Fold parchment paper over ingredients, at the crease. Starting with one end of the paper and keeping edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
  • Carefully transfer packets to preheated baking sheet. Bake until packets have puffed, 15 to 18 minutes. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining lemon slices.

SALMON AND SPINACH IN PARCHMENT



Salmon and Spinach in Parchment image

Keep dinner under wraps: Seal ingredients in parchment to trap moisture and flavor and you'll uncover a delicious meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 7

8 ounces baby spinach (8 cups)
1 tablespoon grated orange zest, plus 3 oranges, peeled and cut into 1/4-inch-thick rounds
4 skinless salmon fillets (1 1/2 pounds total)
2-inch piece fresh ginger, peeled and cut into thin strips (1/4 cup)
1 shallot, thinly sliced
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper. Top with orange zest and slices, salmon, ginger, and shallot; season with salt and pepper and drizzle with oil.
  • Bring long ends of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
  • Place packets on a rimmed baking sheet and bake until packets are puffed and salmon is cooked through, 15 to 18 minutes. Transfer packets to plates, pull open, and serve immediately.

Nutrition Facts : Calories 406 g, Fat 18 g, Fiber 5 g, Protein 37 g, SaturatedFat 3 g

PARCHMENT BAKED SALMON



Parchment Baked Salmon image

Salmon baked in parchment paper is the best way to steam in great taste.

Provided by tiger77

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 2

Number Of Ingredients 5

1 (8 ounce) salmon fillet
salt and ground black pepper to taste
¼ cup chopped basil leaves
olive oil cooking spray
1 lemon, thinly sliced

Steps:

  • Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
  • Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
  • Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
  • Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 6.1 g, Cholesterol 49.9 mg, Fat 6.9 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 48.3 mg

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)



Salmon en Papillote (Salmon in Parchment) image

Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.

Provided by Florence Fabricant

Categories     dinner, easy, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 3

4 (6- to 8-ounce) skin-on salmon fillets
Cut vegetables, fresh herbs and/or slices of lemon, lime or orange
Salt and pepper

Steps:

  • Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
  • Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

SALMON, SPINACH, AND POTATOES BAKED IN PARCHMENT



Salmon, Spinach, and Potatoes Baked in Parchment image

Categories     Potato     Side     Bake     Salmon     Spinach

Yield serves 2

Number Of Ingredients 10

1 tablespoon unsalted butter, softened
1 tablespoon salt-packed capers, rinsed well and coarsely chopped
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 garlic clove, finely chopped
1 large russet potato (about 1 pound), cut into 1/8-inch-thick slices
Coarse salt and freshly ground pepper
2 shallots, thinly sliced
3 ounces baby spinach (about 1 cup)
2 salmon fillets (6 ounces and 1 1/2 inches thick each), skinned
1 lemon, thinly sliced

Steps:

  • Preheat the oven to 400°F. Place a rimmed baking sheet in the oven to heat. Cut 2 pieces of parchment paper, each measuring 12 × 17 inches.
  • Stir together the butter, capers, parsley, and garlic in a small bowl; set aside.
  • Divide the potato slices between the parchment rectangles, layering them in stacks to form a bed (slightly larger than the salmon fillet) to one side of crease. Season with salt and pepper.
  • Top each bed of potatoes with one-quarter of the shallots, followed by half the spinach. Place the salmon fillets on top of the spinach. Divide the remaining shallots evenly between the packets. Top each salmon fillet with 2 lemon slices (reserve the remaining slices for garnish). Dot with caper butter; season with salt and pepper.
  • Fold the parchment paper over ingredients at the crease. Starting with one end of the paper and keeping the edges together, make small overlapping pleats the length of the paper, creasing tightly as you go and shaping the edge into an arc. The packet should resemble a half-moon.
  • Carefully transfer the packets to the preheated baking sheet. Bake until the packets have puffed, 15 to 18 minutes. Transfer the packets to plates. Serve immediately, opening the packets at the table. Garnish with the remaining lemon slices.

FOIL-PACKET SALMON WITH MUSHROOMS AND SPINACH



Foil-Packet Salmon with Mushrooms and Spinach image

Foil-pack dinners are a convenient way to quickly create a flavorful dish with practically no cleanup. In this foil-pack, the salmon and vegetables are simply cooked, then finished with a bright, assertive ginger-scallion butter.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 cups thinly sliced shiitake mushroom caps
4 cups baby spinach
Kosher salt and freshly ground pepper
4 6-ounce skinless salmon fillets
Extra-virgin olive oil, for drizzling
1/4 cup dry white wine (or use water)
4 tablespoons unsalted butter, at room temperature
3 scallions, sliced
2 teaspoons grated fresh ginger
1/2 teaspoon toasted sesame oil

Steps:

  • Lay out four 18-inch-long sheets of heavy-duty foil. Mound 1/2 cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil. Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam.
  • Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. (Alternatively, you can bake the foil packets in a 450˚ F oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes.
  • Meanwhile, combine the butter, scallions, ginger, sesame oil and 1/4 teaspoon salt in a mini food processor. Pulse until smooth. Carefully open the foil packets. Top with the flavored butter.

SALMON AND SPINACH IN PARCHMENT



SALMON AND SPINACH IN PARCHMENT image

Categories     Fish

Yield 4 people

Number Of Ingredients 7

8 ounces baby spinach (8 cups)
1 tbsp. grated orange zest, plus 3 oranges, peeled and cut into 1/4-inch-thick rounds
4 skinless salmon fillets (1.5 pounds total)
2-inch piece fresh ginger, peeled and cut into thin strips (1/4 cup)
1 shallot, thinly sliced
coarse salt and ground pepper
2 tablespoons extra-virgin olive oil

Steps:

  • 1. Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper. Top with orange zest and slices, salmon, ginger, and shallots; season with salt and pepper and drizzle with oil. 2.Bring long ends of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure. 3.Place packets on a rimmed baking sheet and bake until packets are puffed and salmon is cooked through, 15 to 18 minutes. Transfer packets to plates, pull open, and serve immediately.

CHEF JOHN'S SALMON IN PARCHMENT



Chef John's Salmon in Parchment image

Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there's really no good way to check if it's done. The good news: if you use a large, center-cut salmon filet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F, you're going to be very, very close.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 2

Number Of Ingredients 6

1 teaspoon olive oil, or more if needed
6 small potatoes
10 spears asparagus
2 (8 ounce) skinless, boneless, center-cut salmon fillets
salt and ground black pepper to taste
1 teaspoon extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides.
  • Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
  • Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
  • Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork.

Nutrition Facts : Calories 873 calories, Carbohydrate 114.7 g, Cholesterol 100 mg, Fat 18.5 g, Fiber 15.7 g, Protein 62.7 g, SaturatedFat 3.7 g, Sodium 133 mg, Sugar 6.5 g

Tips:

  • Choose the best salmon: Opt for wild-caught salmon for its superior flavor and nutritional value. Check for a bright pink color and firm texture.
  • Prep the parchment paper: Cut two large sheets of parchment paper, each big enough to wrap the salmon and vegetables. Fold the edges to create a sealed packet.
  • Season the salmon: Before wrapping, season the salmon with salt, pepper, and any desired herbs or spices. This enhances the flavor of the fish.
  • Roast the vegetables: To save time, roast the vegetables in advance. This allows them to caramelize and develop a delicious flavor.
  • Add moisture: Vegetables like cherry tomatoes and bell peppers release natural moisture during cooking. Adding them to the parchment packet keeps the salmon moist and juicy.
  • Seal the packet properly: Fold the parchment paper edges tightly to create a sealed packet. This prevents steam from escaping and ensures even cooking.
  • Adjust cooking time: Depending on the thickness of the salmon fillet, adjust the cooking time. Thicker fillets may require a few extra minutes.

Conclusion:

Salmon and spinach in parchment is a delightful and nutritious dish that combines the delicate flavor of salmon with the earthy goodness of spinach. This cooking method, also known as en papillote, retains the natural flavors and moisture of the ingredients, resulting in a tender and succulent salmon dish. With its ease of preparation and minimal cleanup, this recipe is perfect for weeknight dinners or special occasions. So next time you're looking for a healthy and flavorful meal, give this salmon and spinach in parchment a try.

Related Topics